Turken

I preferred brands other than Wilton, because they were more heavy duty. Wilton is great though for the occaisional baker.

Didn't think about pans from a cake store. Only cake I ever make from scratch is Angel Food, and that doesn't require a normal pan. Everything else comes from a mix, and those mixes just don't seem to make as much as they used to. Anything larger than a 9x13 and they come out too thin.

dontwantaname

avosgo wrote:Back in the 90's, I worked for a local band down in the Boston area and one of the "big names" we opened for were the maniacs, right when they got the "new" lead singer after Natalie Merchant. It was very cool!!!! The band members were SO nice!

It is nice when people are nice.

WE LURV YOU TOO! Dork!!!
No greater love is lost than that not shared.

Mavyn

Turken wrote:Didn't think about pans from a cake store. Only cake I ever make from scratch is Angel Food, and that doesn't require a normal pan. Everything else comes from a mix, and those mixes just don't seem to make as much as they used to. Anything larger than a 9x13 and they come out too thin.

Quit using the mixes. :p

Really. It's not like a cake is hard to make. To get really good cake, light and fluffy and moist, you need to add ingedients in the proper order, and with a mix, you can't. It all gets dumped in at once, and you end up with...well...a cake from a mix.

SkekTek

SkekTek

Really. It's not like a cake is hard to make. To get really good cake, light and fluffy and moist, you need to add ingedients in the proper order, and with a mix, you can't. It all gets dumped in at once, and you end up with...well...a cake from a mix.

Mavyn

Sure...but without the mix, all you need is flour, sugar, and a form of leavening agent. And NO powdered fats, emulsifiers, preservatives, weird coloring agents, and cheap flavorings like vanillin. Why is keeping that on hand harder than buying a boxed mix?

AZGman

Mavyn wrote:Sure...but without the mix, all you need is flour, sugar, and a form of leavening agent. And NO powdered fats, emulsifiers, preservatives, weird coloring agents, and cheap flavorings like vanillin. Why is keeping that on hand harder than buying a boxed mix?

What kind of leavening agent, hopw much of each ingredient, what if you want a yellow cake or a marble cake????

Mavyn

no1 wrote:what he said! plus for me at least, i don't do much baking, so i don't use flour all that often. do i really want to use a bag of flour that inevitably sits in a cupboard for years and years?

If you baked more often, that wouldn't happen...but how long do you think that cake mix has sat around? :p flour is used in cooking, as well...how else do you make bechamel?

Come over some time, I'll gladly bake for you. Or cook for you. Or both.

no1

Mavyn wrote:If you baked more often, that wouldn't happen...but how long do you think that cake mix has sat around? :p flour is used in cooking, as well...how else do you make bechamel?

btw, for cakes, is all-purpose flour ok to use straight out of the bag, or do you have to sift it first? i also notice "softassilk" (or something like that) cake flour near the cake mixes in the grocery, which i presume is somewhat finer than all-purpose...?

Mavyn

no1 wrote:btw, for cakes, is all-purpose flour ok to use straight out of the bag, or do you have to sift it first? i also notice "softassilk" (or something like that) cake flour near the cake mixes in the grocery, which i presume is somewhat finer than all-purpose...?

I use both. Cake flour is regular flour with some added cornstarch. And I will either sift, or more likely whisk the dry ingredients to get the added 'air'...and adjust the measuring. Freshly sifted flour has more volume, so if you're not measuring by weight, it makes a big difference.

AZGman

no1 wrote:btw, for cakes, is all-purpose flour ok to use straight out of the bag, or do you have to sift it first? i also notice "softassilk" (or something like that) cake flour near the cake mixes in the grocery, which i presume is somewhat finer than all-purpose...?

ThunderThighs

Mavyn wrote:I use both. Cake flour is regular flour with some added cornstarch. And I will either sift, or more likely whisk the dry ingredients to get the added 'air'...and adjust the measuring. Freshly sifted flour has more volume, so if you're not measuring by weight, it makes a big difference.

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